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Friday, January 21, 2011

Stuffed French Toast with Cream Cheese and Strawberries

You have to try this fabulous-tasting French toast this weekend.  Though it makes the perfect brunch item, you would enjoy it anytime you're in the mood.  It's easy and you would have fun making it with the kids!

                                         A Little Bit of Heaven


Per Serving:
  • 2 slices cinnamon-raisin bread
  • 2 TB softened Neufchatel cheese or cream cheese
  • 2 TB strawberry preserves

Soak For One to Two Servings:
  • l egg
  • 2 TB milk
  • Dash nutmeg
  • 1/8 tsp. cinnamon
  • 1/8 tsp. vanilla 

For The Skillet:
  • Butter-flavored cooking spray
  • 1 TB butter (per sandwich)


1.  The Stuffing:

For each sandwich:  On one slice of bread, spread the 2 TB of softened Neufchatel cheese or cream cheese and then spread the 2 TB of strawberry preserves on top of that, taking care not to spread the stuffing all the way to the edges.  Place another slice of bread on top of the stuffing and pinch the edges of the sandwich together all the way around.

2.   The Soak:

For one to two servings, use an approximate one to one & one-half qt. shallow glass cooking dish and whisk together the ingredients for the soak.  Lay each sandwich in the soak and let the sandwich(es) absorb the egg mixture until wet but not completely soaked.  Carefully lift each sandwich and flip to soak the opposite side of the sandwich(es) just until wet.

 3.   Cooking the Sandwich:

Spray a non-stick skillet with the butter-flavored cooking spray.  Over medium heat, melt 1 TB of butter for each sandwich.  Carefully transfer the sandwich(es) to the skillet and cook, flipping once, until golden brown on each side.

Enjoy and be prepared to be transported to heaven (for a minute anyway)!

Printable Recipe

Monday, January 10, 2011

Old Fashioned Snow Cream

It's snowing in the Deep South, and my friend Jessie brought over some snow cream she made from the snow - thought you could have some fun with the kids:

Jessie's Recipe for Snow Cream

1 gal. of freshly captured snow
1 TB pure vanilla
1 c. sugar
*milk or half & half

Mix the snow, vanilla and sugar, then add *milk or half & half until you achieve the desired consistency.

Tip:  Although it's best to catch the snow in a bucket, you can scrape the snow off a surface - but, don't use the first layer or the last - use the layer in between.

Satisfying Spatzle Casserole With Swiss Cheese

I was inspired to make this classic German dish when I recently ran across the noodles in a specialty grocery store (ok, Aldi). This hearty casserole is good as a winter side dish to beef or poultry, or just served with a salad for lunch. We enjoyed it this week with corned beef brisket and red cabbage.  There are many versions of this side dish, here's mine: 
                                         The Perfect Take-Along Dish

Approximately 8 servings

  • One 17.6 oz. bag spatzle (Swabian egg noodles)
  • 1 TB plus 1 tsp. salt (divided)
  • 1/8 tsp. freshly ground black pepper
  • 1/4 tsp. plus 1/8 tsp. nutmeg (divided)
  • 1/4 c. plus 2 TB butter (divided)
  • 2 c. chopped onions (frozen are fine)
  • 8 oz. shredded Swiss cheese (divided)


  1. Preheat oven to 350ยบ.
  2. Bring 4 quarts of water to a boil.  Add the noodles to the boiling water with a 1 TB of the salt.  Lightly boil for 12 minutes.  Drain in a colander.  
  3. Place the noodles in a large mixing bowl and sprinkle with 1 tsp. of the salt, pepper and 1/4 tsp. of the nutmeg and gently toss.
  4. Melt 1/4 c. of the butter and add to the noodles.  Thoroughly, but gently, toss the butter with the noodles.
  5. Saute the onions in the remaining 2 TB of  butter until slightly brown and translucent.
  6. Gently mix the onions into the noodle mixture.
  7. Spray a 8" x 12" glass baking dish* with a butter-flavored cooking spray.  Spread one-half of the noodle mixture into the dish and sprinkle one-half of the cheese on top.
  8. Spread the remaining noodle mixture on top of the first layer and sprinkle the other half of the cheese on top of this.  Evenly sprinkle the remaining 1/8 tsp. of nutmeg on top of the cheese.
  9. Bake approximately 25 minutes or until hot.  Serve warm.  Enjoy!
*Tip:  If you want to make one-half a recipe, use a one or one & one-half qt. baking dish.  This casserole also freezes well; just thaw before cooking.  

                             Baby It's Cold Outside - Let's Have Spatzle!

Printable Recipe